These zucchini noodles with pesto are a delicious dish that won’t weigh you down. Fresh zucchini noodles are tossed with a dairy-free avocado pesto and topped with burst cherry tomatoes. It’s an easy recipe to make, and it’s ready in just 25 minutes!
These pesto zucchini noodles are what I make when I’m craving something light yet satisfying, with lots of fresh, vibrant flavor. They live in that perfect in-between space—not quite a pasta, not quite a salad—and feel especially good when I want something bright and unfussy.
I give the zucchini noodles a quick 30-second cook to soften them slightly, keeping them tender without turning watery. The avocado pesto is the real star here: silky, rich, and bursting with fresh basil flavor, all without any dairy. Blended with avocado, spinach, and sunflower seeds, it’s creamy in a way that feels indulgent but still fresh and green.
This is a natural go-to in the summer when zucchini, tomatoes, and basil are everywhere, but I make it year-round to break up heavier meals. Tossed with juicy cherry tomatoes and coated in that vibrant pesto, it’s simple, colorful, and exactly the kind of meal I want on repeat.
How long do leftovers keep in the fridge?
Zucchini noodles are one of those foods that are best eaten right away. They will lose their water and become soggy pretty quickly. While the leftovers will be safe to eat for a few days, this recipe tastes best fresh.
I don’t have a spiralizer or julienne peeler. What can I use instead?
You can make zucchini ribbons with a vegetable peeler or a mandoline. Simply peel long ribbons from the zucchini, but discard the seedy center. Rotate the zucchini to get as many ribbons as you can. They should be about 1/16th inch thick.
What to serve with pesto zucchini noodles
Pesto zucchini noodles are a light yet satisfying meal for weeknights, or anytime you’re craving an extra dose of veggies. Enjoy them on their own, as a side dish, or topped with shrimp or fish, chicken, a hard-boiled egg, or even grilled tofu.
Proteins that pair well with pesto zucchini noodles :
- Garlic Butter Baked Shrimp
- Perfect Poached Fish
- Best Grilled Chicken Breast
Pesto Zucchini Noodles with Tomatoes
- Pin
Ingredients
- ▢ ½ cup cherry tomatoes
- ▢ 1 teaspoon olive oil
- ▢ 4 medium zucchinis (cut into noodles with a spiralizer or julienne peeler)
- ▢ 2 cups spinach (packed)
Avocado Pesto
- ▢ ¼ cup basil leaves (packed)
- ▢ 1 avocado (peeled and pit removed)
- ▢ ¼ cup spinach
- ▢ ¼ cup sunflower seeds
- ▢ 2 tablespoons fresh squeezed lemon juice
- ▢ ½ cup water, olive oil, or a combination (see notes)
- ▢ 1 clove garlic
- ▢ Sea salt (to taste)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Drizzle the olive oil over the tomatoes and roast them in the oven for 10 minutes, or until they are soft and a few have burst. ½ cup cherry tomatoes, 1 teaspoon olive oil
- While the tomatoes are roasting, place a colander in your sink and put a pot of lightly salted water on the stove and bring it to a boil. Once it begins to boil, drop the zucchini noodles in, wait 30 seconds then drop in the 2 cups of spinach and stir the pot. Immediately pour the noodles and spinach into the colander and let it drain well. 4 medium zucchinis, 2 cups spinach
- Combine all the pesto ingredients in a blender and blend on high until smooth. Pour the pesto over the well-drained zucchini noodles and toss to coat. Season to taste with sea salt (We like about one teaspoon). ¼ cup basil leaves, 1 avocado, ¼ cup spinach, ¼ cup sunflower seeds, 2 tablespoons fresh squeezed lemon juice, ½ cup water, olive oil, or a combination, 1 clove garlic, Sea salt
- Serve the zucchini noodles with the burst tomatoes and a few sunflower seeds over top.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Pesto Zucchini Noodles with Tomatoes
Ingredients
- ½ cup cherry tomatoes
- 1 teaspoon olive oil
- 4 medium zucchinis , cut into noodles with a spiralizer or julienne peeler
- 2 cups spinach , packed
Avocado Pesto
- ¼ cup basil leaves , packed
- 1 avocado , peeled and pit removed
- ¼ cup spinach
- ¼ cup sunflower seeds
- 2 tablespoons fresh squeezed lemon juice
- ½ cup water, olive oil, or a combination , see notes
- 1 clove garlic
- Sea salt , to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Drizzle the olive oil over the tomatoes and roast them in the oven for 10 minutes, or until they are soft and a few have burst. ½ cup cherry tomatoes, 1 teaspoon olive oil
- While the tomatoes are roasting, place a colander in your sink and put a pot of lightly salted water on the stove and bring it to a boil. Once it begins to boil, drop the zucchini noodles in, wait 30 seconds then drop in the 2 cups of spinach and stir the pot. Immediately pour the noodles and spinach into the colander and let it drain well. 4 medium zucchinis, 2 cups spinach
- Combine all the pesto ingredients in a blender and blend on high until smooth. Pour the pesto over the well-drained zucchini noodles and toss to coat. Season to taste with sea salt (We like about one teaspoon). ¼ cup basil leaves, 1 avocado, ¼ cup spinach, ¼ cup sunflower seeds, 2 tablespoons fresh squeezed lemon juice, ½ cup water, olive oil, or a combination, 1 clove garlic, Sea salt
- Serve the zucchini noodles with the burst tomatoes and a few sunflower seeds over top.
Notes
https://www.theendlessmeal.com/creamy-avocado-pesto-zucchini-noodles/
